Thursday, August 12, 2010

For the love of noodles, yesterday I experimented how to make pancit palabok sauce. Here is my version

Ingredients:

For Pancit Palabok Sauce:

a can of cream mushroom

1 glove of garlic

1/2 onion, minced

1 tbsp atchuete powder or 2 tbsp od atchuete oil

In a frying pan, saute garlic and onion until golden brown. Then, add cream of mushroom. Mix the atchuete in a small glass with a little splash of water, then add this to the pan. Bring the sauce to boil and simmer for 10 minutes.

For toppings

a can of tuna chunks

spring onion

hard boiled eggs

fresh lemon, sliced

fried garlic minced

fried Onion

pork Chicharon ( used ground crootons)

For the toppings you can always experiment. You can even add some cooked shrimp, squid, smoke fish etc. What I did yesterday, I sauteed the tuna with garlic and onion. And after I drained the cooked sotanghon, I put it a a plate and poured the palabok sauce. Then garnish with toppings.

Oh I love pancit palabok especially the one served at Little Quiapo. I prefer pancit palabok from pancit Malabon since the noodles in palabok are slimmer. Thanks for the yummy post. God bless you always.